I’ve been making a lot of tacos lately, both at home and in the CHOW Test Kitchen. This vegetarian recipe for crispy, panko-coated deep-fried avocado slices might be the winner (“This is the best taco I’ve ever tasted!” my wife said one night). Keep in mind that it takes a bit of effort, but as far as my household is concerned, it’s worth it. Check out this step-by-step photo how-to on breading and frying the avocado slices!

Instructions

For the yogurt-cilantro dressing:

1Squeeze the lime into the yogurt. Stir in the cilantro and shallot. Add salt and pepper to taste.

For the deep-fried avocados:

1Cut around the lengthwise circumference of the avocados and twist them open. If you’ve never done this, check out CHOW’s how-to video. Tap the pit with your knife to remove it. Slice each avocado half into four lengthwise slices in the shell, and use a spoon to neatly scoop out the slices.

2Place the flour, egg, and breadcrumbs into three separate bowls; arrange them in that order. Dust an avocado slice in the flour to completely cover, then gently shake off the excess. Next, dip it into the egg—make sure it’s completely coated. Finally, dip it into the breadcrumbs and coat it thoroughly. Set aside on a plate and continue until all the slices are done.

3Heat the oil in a deep, heavy Dutch oven over medium-high heat until it reaches 350 degrees Fahrenheit. With a slotted spoon gently place half of the avocado slices into the hot oil and cook for a couple minutes on the first side. Carefully turn them over and cook a couple more minutes, until they’re an even golden brown. Using the slotted spoon or tongs, transfer the avocado slices to paper towels to drain.

To assemble the tacos:

1Toast the tortillas directly over a low gas burner, or in a hot skillet. Top each tortilla with pickled red cabbage and yogurt-cilantro dressing. Place two fried avocado slices on top and spoon on some tomato salsa. Squeeze lime over the top and serve immediately.

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